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Almond Praline Cakes Recipe
Almond Praline Cakes Recipe photo by Taste of Home

Almond Praline Cakes Recipe

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Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings


  • 2 tablespoons butter
  • 1/3 cup packed brown sugar
  • 2 tablespoons 2% milk
  • 1/4 cup chopped almonds
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup 2% milk

Nutritional Facts

1 cake equals 410 calories, 18 g fat (8 g saturated fat), 86 mg cholesterol, 282 mg sodium, 59 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside.
  2. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds.
  3. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature. Yield: 4 servings.
Originally published as Almond Praline Cakes in Cooking for 2 Winter 2007, p31

Nutritional Facts

1 cake equals 410 calories, 18 g fat (8 g saturated fat), 86 mg cholesterol, 282 mg sodium, 59 g carbohydrate, 2 g fiber, 6 g protein.

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Reviewed Dec. 6, 2013

"Delicious! My fiance raved about this. I didn't have ramekins, so put it in a small round pan. It overflowed a little and wasn't as pretty as the picture, but it tasted wonderful. I loved that it's a small cake, not as many leftovers! Next time I will try it with pecans."

Reviewed Feb. 1, 2013

"To make it more like german chocolate cake, I used pecans instead of almonds and sprinkled some coconut over the pecans before putting the batter over it. PERFECT! I almost put whipped topping on it before eating it but changed my mind. SO glad I did. It didn't need anything extra. Thank you for the recipe for a wonderful dessert for two!"

Reviewed Feb. 1, 2013

"This was a GREAT recipe! I wanted to make my husband german chocolate cake (and me!) but he is really trying to cut down on sweets. Since I was cooking our early Valentine's meal, I wanted to make a special sweet but on a smaller scale. This was PERFECT!!!"

Reviewed Apr. 19, 2012

"This is excellent. I used pecans instead of almonds, it was wonderful. I put a little cool whip on it."

Reviewed Jul. 28, 2011

"Very good and moist cake! Next time, I would make extra caramel sauce to drizzle over the cake for presentation."

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